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Creamy vegan and gluten-free chocolate cheesecake

Try this easy to follow recipe for a delicious creamy chocolate cheesecake that is both vegan and gluten-free!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 8 pieces

Ingredients
 

Cheesecake Base

  • 110 g Gluten-free oats
  • 35 g Desiccated coconut
  • 45 g Icing sugar
  • 2 g Salt
  • 60 g Coconut oil soft
  • 10 g Cocoa powder

Cheesecake Filling

  • 600 g Silken tofu
  • 30 g Cocoa Powder
  • 100 g Dark vegan chocolate melted
  • 120 g Sugar
  • 40 g Corn starch

Instructions
 

Cheesecake Base

  • In a food processor, mix the 110 g gluten-free oats until you get fine meal.
  • In a bowl, combine the oatmeal, the 35 g desiccated coconut, 45 g icing sugar, 2 g salt, 60 g soft coconut oil and 10 g of cocoa powder. If you have a stand mixer, use the paddle attachment und keep it mixing until you get a homogenous dough. If you don't have a stand mixer, I recommend you use a wooden spoon to roughly mix everything together and then use your hands to combine all the ingredients until homogenous.
  • Put the dough into a 15 cm cake ring or springform. Press the dough flat to create a base and also around the inside of the cake ring. I like having a tall cake, so I put the dough up to 6 cm inside the cake ring.
  • If your dough keeps sliding down the walls, place it in the freezer for a few minutes and then try to keep pushing the dough walls a bit higher again.
  • If heat is a problem, keep the prepared base in the fridge or freezer until you're ready to fill it with the cheesecake filling.

Cheesecake Filling

  • Preheat the oven to 170°C.
  • Melt the 100 g of chocolate in a metallic bowl over hot water (Bain-marie). Set aside to cool off. Check that the chocolate remains liquid though.
  • In a blender, mix the 600 g silken tofu and 30 g cocoa powder until it is smooth and silky.
  • Pour a little bit of the silken tofu/cocoa mix into the melted chocolate and stir vigorously. This part is important to avoid having crystallised chocolate lumps in the cake - we want it to me creamy! Keep on adding a little bit of the silken tofu to the chocolate mix until its texture has become more or less similar to the texture of the silken tofu/cocoa mix.
  • Now pour in the rest of the silken tofu.
  • Add 120 g of sugar and 40 g of sifted corn starch to the mix and stir until everything is well incorporated.
  • Your filling is done! Pour it on top of the prepared cheesecake base. It should ideally not go higher than the dough goes up on the walls. If it is don't worry - the cake will still work! But you will need to be more careful when removing the cake ring or springform after baking.
  • Bake at 170°C for approximately one hour. Check if it's done by opening the oven door and (using a kitchen towel!) slightly move the cake ring. It is done when the middle is still a little bit wobbly.
  • Let the cake cool for 20-30 minutes. Then remove the cake ring. Before lifting the ring or opening the springform make sure you pass a small spatula or a flexible knife between the cake and the cake ring to remove any cake that might be sticking to the ring. This is especially important if your filling is touching the cake ring directly.
  • Let the cheesecake cool down entirely, whip up some (vegan) whipping cream and enjoy!
Keyword vegan gluten-free chocolate cheesecake